Slow Cooked Curried Chicken with Cauliflower

Total Time:
6 hr 20 min
Prep:
20 min
Cook:
6 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 tablespoons canola oil
  • 6 cloves garlic, minced
  • 2 -inch piece fresh ginger, minced
  • 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
  • 3 cups chicken broth, low-sodium canned, or homemade
  • 2 cups whole milk plain yogurt
  • 6 bone-in skinless chicken thighs, about 2 1/4 pounds
  • 1 1/2 tablespoons kosher salt
  • Freshly ground black pepper
  • 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
  • 1 head cauliflower, broken into large florets
  • 2 (16-ounce) cans chickpeas, drained and rinsed
  • 1 bunch fresh mint or cilantro leaves, chopped
  • 1 lemon, cut in wedges
Directions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.

Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.

Copyright (c) 2007 Television Food Network, G.P. All rights reserved


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3.6 33
I read many of the bad reviews. I did doctor this up a bit but all in all it was a good recipe. I only added carrots more chicken broth, and some hot peper. This one is a keeper in my book item not reviewed by moderator and published
I thought this was really great! I read the reviews but still cooked it the whole time. I put the cauliflower in after 3 hours and the chick peas a little later but that was because I had to let the cauliflower cook down (my crock pot was filled to the brim. I didn't have any problem with the liquid but I used french lentils and one boneless chicken breast. I loved the different textures of the lentils and chick peas. Really a tasty and easy dish. Oh and I loved the delightful aroma all day. item not reviewed by moderator and published
I totally discarded the amounts of everything and used my own judgement based on my own taste. I did not use a slow cooker because I couldn't wait to make this. I used Patak's Korma Curry Paste, alot of it and it was delicious and colorful! I also added carrots which is a must in my opinion and a little bit of cumin too. I added the chickpeas and cauliflower in the last 20 mins so it was not mushy at all. I served it with lots of lime wedges, cilantro, and mint leaves. Next time I will omit the chickpeas althogether. item not reviewed by moderator and published
Ive made this several times now and it is a slow cooker hit! item not reviewed by moderator and published
this recipe was awful. Tasteless and overcooked by about 3 hours. What a mess and waste of my time and food. I do not know who came up with this one, but it is pretty sad that this would pass as a recipe. SKIP THIS ONE item not reviewed by moderator and published
I used my own curry/spice mixture (cumin, coriander,ginger, mustard seed, cinnamon,mild and hot chili pepper,tumeric) I did not cook it in a slow cooker as the red lentils take only minutes to cook and I did not want the cauliflower to get mushy. I lightly roasted the cauliflower in the oven and added it with the yogurt at the very end , cooking only enough to heat through. I thought it was great. The yogurt ( I used lowfat greek) added such a great tangy , creamy flavor , complimenting the spices. item not reviewed by moderator and published
I don't know what I did right, but this recipe came out pretty well. Nothing was mushy, the chicken was falling apart, and it was very tasty. My modifications (based off other reviews) was to add the chick peas and cauliflower 5 hours in (for 1 hour). I added about an extra cup of warm water at the same time. Also, I used boneless chicken breast. I used Thai kitchen red curry paste and the flavor was very good. I'd recommend for sure. item not reviewed by moderator and published
Do yourself a favor... skip this slow cooker recipe. As someone who has made curry from scratch several times I advise skipping the Patak's brand curry paste. Perhaps there is another curry paste that could be used or make one from scrtach. The paste really hinders the dish as there seems to be an over abundance of tamarind which makes for an un-appetizing smell. I couldn't even bring myself to taste this dish because the aroma turned me off. My husband normally enjoys curried cauliflower but even he agreed the curry paste ruins it. If you are feeling like an adventure then try this recipe. Otherwise I say skip it. item not reviewed by moderator and published
I didn't care for this recipe. I found the flavors dull and the consistency was mushy. I wanted to like it. I ended up pulling out the chicken and serving it with sour cream, cilantro on pita bread. item not reviewed by moderator and published
Very good. I went and bought Samosa's from an indian restaurant to go with it. I recommend people listen to the reviews. They were helpful to me!I put the cauliflower in 1 hour before serving and the chickpeas 20 mins before serving since canned chickpeas are already cooked and they just needed to be warmed. My Husband really liked this dish. I may try it with coconut milk next time. pretyy fast and very good item not reviewed by moderator and published

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Slow-Cooker Meals